Indulge in Paradise: The Ultimate Coconut Cream Cake Recipes
Coconut cream cake is a slice of heaven, a tropical escape in every bite. Its moist, tender crumb, rich coconut flavor, and dreamy cream topping make it a crowd-pleaser for any occasion. Whether you’re a seasoned baker or a beginner, there’s a coconut cream cake recipe out there for you. This guide explores several variations, from classic versions to innovative twists, providing detailed instructions and tips for achieving baking perfection.
## Understanding the Layers of Deliciousness
Before diving into specific recipes, let’s break down the key components of a coconut cream cake:
* **The Cake:** The foundation of any great cake is, well, the cake itself! For coconut cream cake, a light and airy texture is ideal. The cake should be moist enough to absorb the coconut cream soaking syrup, ensuring a delightful melt-in-your-mouth experience. Common cake bases include sponge cake, butter cake, and chiffon cake. Using cake flour contributes to a tender crumb.
* **The Coconut Cream Soaking Syrup:** This is the secret weapon for an extra-moist and flavorful cake. Typically made with coconut milk or cream, sugar, and sometimes coconut extract, the soaking syrup infuses the cake with intense coconut flavor and keeps it from drying out.
* **The Coconut Cream Filling:** This is where the magic truly happens. The filling is usually a rich and creamy mixture made with coconut milk or cream, sugar, eggs or cornstarch (for thickening), and often butter for added richness. Variations may include shredded coconut for texture or a hint of vanilla extract for enhanced flavor.
* **The Topping:** The crowning glory of a coconut cream cake is the topping. This can range from a simple whipped cream infused with coconut extract to a more elaborate meringue or even a decadent coconut buttercream frosting. Toasted coconut flakes are often sprinkled on top for a beautiful visual appeal and added texture.
## Classic Coconut Cream Cake Recipe
This recipe is a great starting point for anyone new to coconut cream cake baking. It yields a moist, flavorful cake with a classic coconut cream filling and whipped cream topping.
**Ingredients:**
**For the Cake:**
* 2 cups cake flour
* 1 1/2 cups granulated sugar
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup vegetable oil
* 1 cup coconut milk
* 4 large egg whites
* 1 teaspoon vanilla extract
* 1/2 teaspoon coconut extract (optional, for enhanced coconut flavor)
**For the Coconut Cream Soaking Syrup:**
* 1/2 cup coconut milk
* 1/4 cup granulated sugar
* 1/4 teaspoon coconut extract (optional)
**For the Coconut Cream Filling:**
* 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight (for the thick cream)
* 1/2 cup granulated sugar
* 3 large egg yolks
* 1/4 cup cornstarch
* 1/4 cup unsalted butter, cut into pieces
* 1 teaspoon vanilla extract
* 1/2 cup shredded coconut (optional)
**For the Topping:**
* 1 1/2 cups heavy cream
* 1/4 cup powdered sugar
* 1/2 teaspoon vanilla extract
* Toasted coconut flakes, for garnish
**Instructions:**
**1. Prepare the Cake:**
* Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper circles for easy removal.
* In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
* Add the softened butter, vegetable oil, and coconut milk to the dry ingredients. Beat with an electric mixer on low speed until just combined.
* Increase the mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed.
* In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
* Gently fold the egg whites into the batter in three additions, being careful not to deflate them. This will ensure a light and airy cake.
* Stir in the vanilla extract and coconut extract (if using).
* Divide the batter evenly between the prepared cake pans.
* Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
* Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**2. Prepare the Coconut Cream Soaking Syrup:**
* In a small saucepan, combine the coconut milk and sugar.
* Heat over medium heat, stirring until the sugar is dissolved.
* Remove from heat and stir in the coconut extract (if using).
* Let cool slightly.
**3. Prepare the Coconut Cream Filling:**
* Carefully scoop out the thick coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind (reserve the liquid for another use, like smoothies).
* In a medium saucepan, whisk together the coconut cream, sugar, egg yolks, and cornstarch until smooth.
* Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes. Be patient and keep stirring to prevent scorching.
* Remove from heat and stir in the butter and vanilla extract until smooth.
* Stir in the shredded coconut (if using).
* Let the filling cool slightly before using.
**4. Prepare the Whipped Cream Topping:**
* In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
* Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
**5. Assemble the Cake:**
* Level the tops of the cooled cake layers with a serrated knife if necessary.
* Place one cake layer on a serving plate or cake stand.
* Using a pastry brush or spoon, generously brush the cake layer with half of the coconut cream soaking syrup.
* Spread the coconut cream filling evenly over the soaked cake layer.
* Place the second cake layer on top of the filling.
* Brush the second cake layer with the remaining coconut cream soaking syrup.
* Frost the entire cake with the whipped cream topping.
* Sprinkle with toasted coconut flakes.
* Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the filling to set.
## Variations and Creative Twists
Once you’ve mastered the classic coconut cream cake, feel free to experiment with different variations to suit your taste preferences.
* **Coconut Chiffon Cake:** For an even lighter and airier cake, use a chiffon cake recipe as the base. Chiffon cakes rely on whipped egg whites for their rise and have a delicate texture that complements the coconut cream filling beautifully.
* **Coconut Cream Cake with Pineapple:** Add a layer of crushed pineapple between the cake layers for a tropical twist. The acidity of the pineapple cuts through the richness of the coconut cream and adds a refreshing element.
* **Coconut Cream Cake with Macadamia Nuts:** Incorporate chopped macadamia nuts into the cake batter or sprinkle them on top of the filling for added crunch and a nutty flavor that pairs well with coconut.
* **Chocolate Coconut Cream Cake:** Add cocoa powder to the cake batter for a decadent chocolate-coconut combination. You can also drizzle chocolate ganache over the finished cake.
* **Vegan Coconut Cream Cake:** Use plant-based milk (like coconut milk or almond milk), vegan butter, and an egg replacement (like flax eggs or applesauce) to create a delicious vegan version of this classic cake. Ensure your sugar is also vegan-friendly.
* **Individual Coconut Cream Cakes:** Bake the cake batter in muffin tins or ramekins for individual servings. This is a great option for parties or portion control.
* **Coconut Tres Leches Cake:** Combine the elements of a traditional tres leches cake with coconut flavors by soaking the cake in a mixture of coconut milk, evaporated milk, and condensed milk.
## Tips for Baking the Perfect Coconut Cream Cake
* **Use Room Temperature Ingredients:** Using room temperature butter, eggs, and milk helps the ingredients emulsify properly, resulting in a smoother batter and a more even cake texture.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix the batter until just combined.
* **Use Cake Flour:** Cake flour has a lower protein content than all-purpose flour, which results in a more tender crumb.
* **Refrigerate the Coconut Milk:** Refrigerating the can of full-fat coconut milk overnight is crucial for separating the thick cream from the watery liquid. Only the thick cream is used for the filling.
* **Cook the Filling Over Low Heat:** Cooking the filling over low heat and stirring constantly prevents it from scorching and ensures a smooth, creamy texture.
* **Soak the Cake Generously:** Don’t be shy with the coconut cream soaking syrup. The cake should be well-soaked to ensure a moist and flavorful result.
* **Chill the Cake Before Serving:** Chilling the cake for at least 2 hours allows the flavors to meld and the filling to set, making it easier to slice and serve.
* **Toast the Coconut Flakes:** Toasting the coconut flakes before sprinkling them on top enhances their flavor and adds a nice crunch.
## Recipe 2: Coconut Cream Dream Cake
This recipe uses a yellow butter cake as a base and introduces a coconut pastry cream filling for an extra decadent experience.
**Ingredients:**
**For the Cake:**
* 2 1/2 cups all-purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup buttermilk
**For the Coconut Pastry Cream Filling:**
* 1 (13.5 oz) can full-fat coconut milk
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 tsp salt
* 4 large egg yolks
* 2 tbsp unsalted butter
* 1 tsp coconut extract
* 1/2 cup shredded coconut, toasted
**For the Topping:**
* 1 1/2 cups heavy cream
* 1/4 cup powdered sugar
* 1/2 tsp vanilla extract
* Toasted coconut flakes, for garnish
**Instructions:**
**1. Prepare the Cake:**
* Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
* In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
* In a large bowl, cream together the butter and sugar until light and fluffy.
* Beat in the eggs one at a time, then stir in the vanilla extract.
* Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
* Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
* Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
**2. Prepare the Coconut Pastry Cream Filling:**
* In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt.
* Whisk in egg yolks until smooth.
* Cook over medium heat, stirring constantly, until mixture thickens and comes to a simmer (about 5-7 minutes).
* Remove from heat and stir in butter, coconut extract, and toasted shredded coconut.
* Let cool completely, stirring occasionally to prevent a skin from forming. Press plastic wrap directly onto the surface of the cream while cooling.
**3. Prepare the Topping:**
* In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
**4. Assemble the Cake:**
* Level the tops of the cooled cake layers with a serrated knife.
* Place one cake layer on a serving plate.
* Spread the coconut pastry cream filling evenly over the cake layer.
* Place the second cake layer on top of the filling.
* Frost the entire cake with whipped cream.
* Garnish with toasted coconut flakes.
* Refrigerate for at least 2 hours before serving.
## Recipe 3: No-Bake Coconut Cream Icebox Cake
For a lighter, cooler treat, try this no-bake version that’s perfect for hot weather. This recipe relies on ladyfingers and whipped cream to create a delightful layered dessert.
**Ingredients:**
* 1 (12 oz) package ladyfingers, split
* 2 cups heavy cream
* 1/2 cup powdered sugar
* 1 tsp vanilla extract
* 1/2 cup shredded coconut, toasted
* 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight
* 1/4 cup coconut liqueur (optional)
**Instructions:**
**1. Prepare the Coconut Whipped Cream:**
* Carefully scoop the thick coconut cream from the refrigerated can of coconut milk, leaving the watery liquid behind.
* In a chilled bowl, combine the coconut cream, heavy cream, powdered sugar, and vanilla extract.
* Beat with an electric mixer until stiff peaks form.
**2. Assemble the Icebox Cake:**
* In a shallow dish, lightly brush the split ladyfingers with coconut liqueur (if using).
* Line the bottom of an 8×8 inch baking dish with a layer of ladyfingers.
* Spread a layer of coconut whipped cream over the ladyfingers.
* Sprinkle with toasted shredded coconut.
* Repeat layers of ladyfingers, whipped cream, and coconut until all ingredients are used, ending with a layer of whipped cream.
* Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the ladyfingers to soften.
**3. Serve:**
* Cut into squares and serve chilled.
## Recipe 4: Coconut Cream Cupcakes
Individual cupcakes are a delightful and portable way to enjoy the flavors of coconut cream cake. This recipe adapts the classic cake recipe into a cupcake format.
**Ingredients:**
**For the Cupcakes:**
* 1 3/4 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 3/4 tsp baking powder
* 3/4 tsp baking soda
* 1/4 tsp salt
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup vegetable oil
* 1 cup coconut milk
* 2 large eggs
* 1 tsp vanilla extract
* 1/2 tsp coconut extract (optional)
**For the Coconut Cream Filling:**
* 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight
* 1/2 cup granulated sugar
* 3 large egg yolks
* 1/4 cup cornstarch
* 1/4 cup unsalted butter, cut into pieces
* 1 tsp vanilla extract
* 1/4 cup shredded coconut (optional)
**For the Topping:**
* 1 1/2 cups heavy cream
* 1/4 cup powdered sugar
* 1/2 tsp vanilla extract
* Toasted coconut flakes, for garnish
**Instructions:**
**1. Prepare the Cupcakes:**
* Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
* In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
* Add butter, oil, coconut milk, eggs, vanilla, and coconut extract (if using). Beat until just combined.
* Fill cupcake liners about 2/3 full.
* Bake for 18-20 minutes, or until a toothpick comes out clean.
* Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
**2. Prepare the Coconut Cream Filling:**
* Follow the instructions for the coconut cream filling in the classic coconut cream cake recipe.
**3. Prepare the Topping:**
* Follow the instructions for the whipped cream topping in the classic coconut cream cake recipe.
**4. Assemble the Cupcakes:**
* Once the cupcakes are completely cool, use a small knife or cupcake corer to create a small well in the center of each cupcake.
* Fill the well with the coconut cream filling.
* Frost the cupcakes with whipped cream.
* Garnish with toasted coconut flakes.
* Refrigerate for at least 30 minutes before serving.
## Recipe 5: Coconut Cream Cake with Meringue Topping
A classic coconut cream cake takes on an elegant twist with a fluffy meringue topping. This recipe provides the perfect balance of sweetness and texture.
**Ingredients:**
**For the Cake:**
* Use the cake recipe from the Classic Coconut Cream Cake.
**For the Coconut Cream Soaking Syrup:**
* Use the soaking syrup recipe from the Classic Coconut Cream Cake.
**For the Coconut Cream Filling:**
* Use the filling recipe from the Classic Coconut Cream Cake.
**For the Meringue Topping:**
* 4 large egg whites
* 1/2 cup granulated sugar
* 1/4 tsp cream of tartar
* 1 tsp vanilla extract
* Toasted coconut flakes, for garnish
**Instructions:**
**1. Prepare the Cake, Soaking Syrup, and Filling:**
* Follow the instructions for the cake, soaking syrup, and filling in the classic coconut cream cake recipe.
**2. Prepare the Meringue Topping:**
* In a clean, heatproof bowl (stainless steel or glass), combine the egg whites, sugar, and cream of tartar.
* Place the bowl over a simmering pot of water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
* Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch (about 3-5 minutes).
* Remove the bowl from the heat and beat with an electric mixer on high speed until stiff, glossy peaks form.
* Stir in the vanilla extract.
**3. Assemble the Cake:**
* Level the tops of the cooled cake layers with a serrated knife.
* Place one cake layer on a serving plate.
* Brush the cake layer with half of the coconut cream soaking syrup.
* Spread the coconut cream filling evenly over the soaked cake layer.
* Place the second cake layer on top of the filling.
* Brush the second cake layer with the remaining coconut cream soaking syrup.
* Spread the meringue topping evenly over the entire cake.
* Use a kitchen torch to lightly brown the meringue, or broil for a few seconds, watching carefully to prevent burning.
* Sprinkle with toasted coconut flakes.
* Refrigerate for at least 1 hour before serving.
## Storing Coconut Cream Cake
Coconut cream cake is best stored in the refrigerator due to its creamy filling and topping. Cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out. It can be stored in the refrigerator for up to 3-4 days.
## Conclusion
Coconut cream cake is a versatile dessert that can be enjoyed in many different forms. Whether you prefer the classic version with whipped cream, a decadent pastry cream filling, or a light and airy no-bake option, there’s a recipe here to satisfy your craving. So, gather your ingredients, preheat your oven (or not!), and get ready to indulge in a slice of tropical paradise.